C13B20/16

Method for producing sugar solution

A method of producing a sugar liquid, includes filtering a cellulose-derived sugar liquid through one or more separation membranes selected from the group consisting of ultrafiltration membranes, nanofiltration membranes and reverse osmosis membranes, and washing the separation membrane(s) after filtration with warm water at a temperature of not less than 50 C.

Apparatus for producing saccharide solution that uses biomass as feedstock

An apparatus for treating a biomass feedstock at a high temperature, includes a cooling device 90 for cooling a biomass treated liquid at a high temperature; an enzymatic saccharification tank 103 for saccharifying a cooled treated liquid 101B with an enzyme; a solid-liquid separation apparatus 112 for removing water-slightly soluble substances contained in a saccharide solution 104 taken out from the enzymatic saccharification tank 103 and a foreign substance removing unit 113 provided with a microfiltration (MF) membrane 113a; a dilution tank 132, disposed downstream of the foreign substance removing unit 113, for diluting the saccharide solution from which the water-slightly soluble substances are removed by adding water thereto; a water separation unit 116, provided with a reverse osmosis (RO) membrane 116a, for removing water 114 from the diluted saccharide solution so as to obtain concentrated saccharide solution 115.

TASTE OF CONSUMABLES

This application relates to polyphenol containing sugar cane extracts for improving or masking taste or mouthfeel of consumables containing a sugar substitute, low sugar consumables or reduced sugar consumables. The polyphenol containing sugar cane extracts can be used in methods for improving or masking the taste of consumables containing a sugar substitute, low sugar consumables or reduced sugar consumables by including an effective amount of a polyphenol containing sugar cane extract in the consumable. The polyphenol containing sugar cane extracts can also be used in compositions for improving or masking the taste of a sugar substitute by including an effective amount of a polyphenol containing sugar cane extract in the composition.